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Photo of Barbecued octopus with coriander and sweet chilli glaze by WW

Barbecued octopus with coriander and sweet chilli glaze

Total Time
40 min
20 min
5 min
Fire up the barbeque and enjoy all the flavours these ocean morsels offer



1000 g, (baby), cleaned

Sweet chilli sauce

½ cup(s), (125ml)

Lime juice

2 tbs

Reduced salt soy sauce

1 tbs

Oil spray

1 x 3 second spray(s)


2 clove(s), crushed

Fresh ginger

2 tsp, grated

Fresh coriander

1½ tbs, finely chopped

Unsalted roasted cashew nuts

40 g, finely chopped


  1. Place octopus in a large saucepan of boiling water and cook for 1–2 minutes or until almost cooked through. Drain, then refresh octopus under cold water.
  2. Place 1/3 cup (80ml) sweet chilli sauce, juice, soy sauce, garlic and ginger in a large bowl. Add octopus, turning to coat. Stand for 15 minutes. Combine remaining chilli sauce and 2 teaspoons water in a small bowl.
  3. Lightly spray a barbecue or chargrill pan with oil and heat over medium-high heat. Remove octopus from marinade and cook for 2–3 minutes or until tentacles are charred. Transfer to a serving platter and sprinkle with coriander and cashews. Drizzle over chilli sauce mix and serve with rice.


SERVING SUGGESTION: Bok choy or other steamed Asian greens and 1/2 cup steamed Jasmine rice per serve.